This is an interesting combination for a huli. It is a popular pick when we are running low on other vegetables. The trick is to make sure you don’t overcook the cucumber.
Makes about 8 servings.
Toor Dal : 1 cup
Cucumber : 1 large
Coriander Seeds (Dhania) : 3 tablespoons
Cinnamon (Dalchini) : 1 piece
Turmeric (Haldi, Arshna) : 1/4 teaspoon
Fenugreek (Methi) : 1 teaspoon
Cumin seeds (Jeera) : 2 teaspoons
Asafoetida (Hing) : 1/4 teaspoon
Red Chillies : 6 – 8
Curry Leaves : 10 – 15 leaves
Mustard seeds (Rai, Sasve) : 1/2 teaspoon
Fresh Grated Coconut : 4 tablespoons
Tamarind paste : 2 teaspoons
Salt to taste :
Vegetable Oil : 4 tablespoons
Cut the cucumber into 3/4 inch cubes. Do not peel the cucumber, just wash thoroughly before use.
Cook the toor dal in a pressure cooker.
Cook the cucumber in a cup of water in a saucepan until it is almost cooked.
When the cucumber is half boiled, add salt, tamarind paste and turmeric powder.
Grind coriander seeds, cinnamon, fenugreek, cumin seeds, red chillies and fresh coconut together.
Add the powder to the cucumber.
Add the dal to the cucumber and let it boil for a few minutes.
In a pan, heat about 2 tablespoons of oil. Add mustard.
After the mustard pops, add asafoetida and curry leaves.
Add the seasoning to the huli.
Recipe Credit : Shanta Rao